Here's Vincent Arnould's magic ingredient to sublimate an egg casserole

"There'snothing more emblematic than the Périgord black truffle! For Vincent Arnould, it's a fact. The chef and owner of Le Vieux Logis in Trémolat, Dordogne, has had a very special recipe on his menu for over 20 years: Œuf cocotte aux truffes."It's gourmet, it's simple, it's comforting!"

The secret to a sure-fire recipe?"The eggs need to macerate for a few days with the truffles. That way, the yolk will soak up the taste of the truffle." Discover the full recipe below and on video by clicking on the photo.

Recipe for Œuf cocotte with truffles by Vincent Arnould

In his menu dedicated to black truffles, œuf cocotte is the first starter served by the chef. Here are all the ingredients and his secrets for making it at home.

Steps for the egg mixture:

1. Mix: 300g egg whites, 150g cream / 150g milk and 60g grated black truffle.
2. Season, set aside in a cool place
3. Bake in a bain-marie oven for approx. 6 to 8 minutes, depending on container.
4. Remove, spoon out a small hole
5. Add truffle-marinated egg yolk and salt
6. Return to the oven in the bain-marie to cool the yolk

Steps for the emulsion:

1. Bring 250g cream and 250g white stock to the boil
2. Adjust seasoning
3. Remove from heat, then add a little truffle (preferably the skin of black truffles).
4. Leave to infuse for 10 minutes, then add a little butter and emulsify as required.

Steps for the crusty baguette and presentation:

1. Cut well-cooked string into pieces and serve crisp with truffle butter.
2. Remove the egg from the oven, emulsify the sauce and transfer to the plate, grate the fresh truffle and peel as required.

Now you're ready to impress your guests with a recipe that's full of flavour.